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Canoe: Taste Canoe

The best way to experience Canoe.


Amuse Bouche: West

Ivory Salmon Belly poached in fish stock, served with Hollandaise, Chanterelles, Pickled Mushrooms, Radish, and Mushroom Soil.

Paired with Flatrock Riddled, Twenty Mile Bench, Ontario 2009.


Course 1: Yarmouth Lobster

Squid Ink Mayo, Kohlrabi, Poppy Seed Steam Bun, Lobster Oil (cooked lobster set in oil, blitzed, and filtered), and Yuzu.

Paired with Rosewood Semillon, Beamsville Vench, Ontario 2012.


Course 2: S'mores Foie Gras

Graham Cracker Crumble Dust, Waffle, Chocolate Sauce, Toasted Marshmallow Cream


Course 3: Duck Egg Raviolo

Braised Lamb Neck, Beluga Lentils, Fried Brussels Sprouts.

Paired with Fiore Concreto Chianti Classico, Tuscany 2012.


Course 4: Cocoa Butter Halibut

Charred Leeks, Guelph Navy Beans, Citrus Parsley Root Purée, Brandade Fritter, served with a Fried Belly Fritter.

Paired with Tinpot Hut Gruner Veltliner, Marlborough, New Zealand 2012.


Intermezzo: Rhubarb

Rhubarb and Sugar.


Course 5: Wagyu Tri-Tip

Charred and Smoked Tongue, Quick 5 minute pickled King Oyster Mushroom, Cauliflower Sour Cream Purée, Bacon Chive Jus, Chives, Shallots, Purple Yam, Crème Fraîche.

Paired with Stratus Syrah, Niagara on the Lake, Ontario 2010.


Course 6: Mason Jar Crème Brûlée

Preserved Wild Strawberry Sorbet and Vanilla Shortbread Cookies, served with Pistachio Sponge Cake, Berry Sauce. 

Paired with 13th Street Below Zero Riesling, Niagara Peninsula 2013.

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